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Tofu Lasagna

Ingredients: 5 ounce equivalent of medium to firm sprouted fermented organic tofu 2 eggs 2 cups of zucchini mandolin sliced into long strips 1 cup of roasted tomatoes 1 cup of spinach 1 tbsp Italian spices 2 garlic cloves 1/2 tsp salt 1/2 tsp pepper 1/8 tsp red pepper flakes Method: Place tofu, eggs, Italian seasoning, salt, pepper, garlic and red pepper flakes in blender and blend until smooth. Fold in spinach and tomatoes. Place in fridge to let flavors meld together 2 or more hours if time allows. In an 8 inch by 4 inch (approximation) casserole dish place layer of zucchini approx 3 strips, spoon some tofu filling over top spreading over noodles, repeat with zucchini and filling until done Finish with a layer of filling on the top. Cover and bake at 400 degrees for 30 minutes. Uncover and bake for an additional 15 minutes. Recipe yields 8 ounces of protein and 4 cups of vegetables. Split into 2 servings .

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